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Baked Chicken Legs (with Best Marinade)

Baked Chicken Legs with the best garlic-lemon-dijon marinade that is easy and excellent. Roasting the chicken legs results in crispy skin and a juicy center.

Baked Chicken Legs on Baking Sheet garnished with parsley

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Chicken is on the regular rotation at our house. We love chicken dinners like Chicken Tetrazzini, our favorite Chicken Parmesan, and Chicken Alfredo Pasta because they are simple, tasty, and inexpensive.

Why You’ll Love this Chicken Recipe

There’s something so comforting and welcoming about the aroma of Roast Chicken in the kitchen, and you’ll get compliments on these chicken legs before they even come out of the oven.

The marinade really makes this recipe. Have you tried mustard on chicken? It’s mouthwatering. Everything about this recipe is good from the tasty marinade and easy prep to the juicy dark meat center and crisp salty chicken skin.

Baked Chicken Legs recipe with garlic, lemon and dijon

The Best Chicken Marinade

Here’s our secret – we use the same marinade on our famous Baked Salmon. We were thrilled to find out it’s amazing on chicken as well. P.S. This also happens to be low carb, paleo, and keto-friendly.

  • Olive oil – we used light oil which has a higher smoke point, not extra virgin
  • Garlic – pressed or finely minced cloves
  • Parsley – flat-leaf or Italian parsley
  • Lemon juice – freshly squeezed is best.
  • Mustard – Dijon mustard adds great depth of flavor
  • Salt and black pepper – season generously as some of the marinade is lost to the baking sheet.
Ingredients for baked chicken legs

How to Make Baked Chicken Legs

Chicken legs are our favorite because they are dark meat so they naturally have great flavor. Coat them in this amazing marinade and these may just be the tastiest chicken drumsticks you’ve had.

1. Make the Marinade: Stir together all of the marinade ingredients in a bowl.

The best chicken marinade in a bowl

2. Marinate the Chicken: Place chicken legs in a large mixing bowl or a large Ziploc bag. Pour the marinade over the chicken and toss by hand to evenly coat the chicken and get some of it under the skins. Cover with plastic wrap and marinate for 6 hours or overnight, turning the legs once.

Step by step how to marinate chicken

3. Bake Chicken Legs: Preheat the oven and line a rimmed baking sheet with foil or a Silpat liner. Arrange chicken skin-side-down. Brush chicken legs with any extra marinade left in the mixing bowl. Bake 25 minutes at 400˚F skin side down, then turn the chicken legs over and bake another 25 minutes.

For Extra Crispy Skin: bake on a rack for crisp skin all around then broil on high heat for 2 to 3 minutes until the skins have browned.

Baked chicken legs before and after baking

Air Fryer Instructions

Air fry chicken legs at 375˚F for 20-25 minutes, flipping the chicken halfway through. Cook until the internal temperature reaches at least 165˚F. You’ll need to cook in batches for most air fryers to keep them in a single layer so air can circulate. 

Can I Substitute the Chicken Legs?

If you want to make this recipe with different cuts of chicken, you’ll want to adjust the timings and cook to a safe internal temperature of 165 degrees on an instant-read thermometer. If using chicken breast or tenderloins, cut the marinating time in half.

  • Chicken breasts: bake for 25-30 minutes
  • Chicken tenderloins: bake 15-20 minutes
  • Bone-in, skin-on thighs: bake 45- 50 minutes
  • Boneless chicken thighs: bake 20-25 minutes

Serve With

Perfectly baked chicken legs

Tips For Oven-Baked Chicken Legs

  • Pat dry chicken: use paper towels to pat dry chicken before applying marinade.
  • Give it time to marinate: The secret to excellent chicken legs is lengthy marinating (at least 6 hours and ideally overnight). For even more flavor, massage the marinade under the skin of each chicken leg.
  • Use the pan drippings: brush chicken with the lemony sauce drippings in the baking pan after they come out of the oven.

For Easy Cleanup: line the baking sheet fully with foil before baking to avoid scrubbing the pan.

Make-Ahead

  • Refrigerate – cooked chicken can be stored covered and refrigerated for up to 4 days.
  • Re-Heating – place leftover cooked chicken in the oven or air fryer at 375˚F until warmed through.

More Chicken Recipes

Baked Chicken Legs with Best Marinade

4.95 from 77 votes
Prep Time: 6 hours
Cook Time: 50 minutes
Total Time: 6 hours 50 minutes
Baked Chicken Legs recipe with garlic, lemon and dijon. An easy and excellent chicken marinade with so much flavor. Learn the secret to great chicken legs! | natashaskitchen.com
Baked Chicken Legs recipe with garlic, lemon and dijon. An easy and excellent chicken marinade with so much flavor. The longer you marinate this, the better (at least 6 hours and ideally overnight).
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $7-$9
Keyword: baked chicken legs
Cuisine: American
Course: Dinner, Main Course
Calories: 179
Servings: 14 chicken legs or drumsticks

Ingredients

  • 4 lbs 14 count Chicken Legs or drumsticks
  • 1/4 cup olive oil (Use light oil, not extra virgin)
  • 4 garlic cloves pressed or minced
  • 4 Tbsp fresh parsley finely chopped
  • 3 Tbsp lemon juice from 1 large lemon
  • 2 Tbsp dijon mustard
  • 1 Tbsp salt (we use fine sea salt)
  • 1/2 tsp black pepper

Instructions

  1. In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended .
  2. Transfer chicken legs to a large mixing bowl or a large ziploc bag. Pour the marinade over the chicken and toss with your hands to evenly coat the chicken, pushing some of the marinade under the skin of each chicken leg for richer flavor. Cover with plastic wrap and marinate 6 hours or overnight, tossing chicken once while marinating.

  3. Preheat oven to 400˚F and line a rimmed baking sheet with foil or a silpat. Arrange chicken skin-side-down and bring chicken to room temp while oven preheats. Brush chicken legs with any extra marinade left in the mixing bowl. Bake at 400˚F in the center of oven for 25 minutes skin-side-down then turn the chicken legs over and bake additional 25 minutes skin-side-up. For crispier skin, broil on high heat 2 to 3 minutes or until skins have browned.*

Recipe Notes

*For extra flavor, brush chicken legs with the lemony sauce drippings in the baking pan after they come out of the oven and serve garnished with freshly chopped parsley if desired.

Note: Much of the oil, marinade and salt will end up in the bottom of the pan and discarded after baking which makes it difficult to gauge the nutrition facts on this recipe. 

Nutrition Facts
Baked Chicken Legs with Best Marinade
Amount Per Serving
Calories 179 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 68mg23%
Sodium 419mg18%
Potassium 165mg5%
Protein 12g24%
Vitamin A 160IU3%
Vitamin C 3.1mg4%
Calcium 11mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Susanna
    July 30, 2021

    Natasha, thank you for your recipes. They are so easy to make.
    The chicken legs came out perfect. Yuuuum. Made usually boring chicken so cool. The only thing is, 1 tbsp of salt seemed a bit extreme for us, so I put half a tbsp and the salt level came out perfect for us. I also ended up using regular olive oil, because I didn’t have any light. The skins came out perfectly crispy without broiling.
    Yummy stuff.

    Reply

    • Natashas Kitchen
      July 30, 2021

      Thank you so much for sharing those substitutions with me, Susanna! I’m so glad you enjoyed it!

      Reply

  • California
    July 21, 2021

    This is a keeper. So simple yet very flavorful. Even my picky family inhaled the food! I ran out of time to cook dinner so made pasta and poured over the leftover sauce. It was a perfect weak day meal for a busy family!

    Reply

    • Natasha's Kitchen
      July 22, 2021

      I’m happy to see your good comments and feedback. Thank you for sharing!

      Reply

  • Erica
    July 16, 2021

    Favorite chicken marinade! Thank you Natasha for another great, tasty recipe! <3

    Reply

    • Natashas Kitchen
      July 16, 2021

      I’m so glad you found a favorite, Erica!

      Reply

  • S. F.
    July 10, 2021

    I’ve used this over and over and over again. I’ve never commented on a recipe before but this is simple and delicious. I prep on while I’m cooking dinner then the next night pop these in the oven and a veggie bag in the microwave. I have a healthy and delicious dinner and I spent no time cooking. also simple enough if you have helpers in the kitchen that want to be involved.

    Reply

    • Natasha's Kitchen
      July 10, 2021

      Thanks for your good comments and feedback! I hope you’ll love all the recipes that you will try.

      Reply

  • Liz Thacker
    July 5, 2021

    Made this for me and my husband, we absolutely loved it. I have forever been searching for a chicken leg recipe that actually makes the chicken taste like something other than bland, like actually soaks INTO the chicken so its flavored and not just the outside- and THIS is it! Saving to my computer, will make again 100%.

    Reply

    • Natashas Kitchen
      July 5, 2021

      Isn’t the flavor so great! One of our favorites, and I’m so glad it was a hit for you, Liz! I’m glad you found a new favorite on my blog!

      Reply

  • Tanya Richardson
    June 25, 2021

    Howdy… Was going to make this for a potluck and wondered if you could us coconut oil instead of olive oil?

    Reply

    • Natashas Kitchen
      June 26, 2021

      Hi Tanya, I can’t say that coconut oil will work here. Coconut oil breaks down at 350 degrees and begins to smoke.

      Reply

  • Yuriy Klementyev
    June 3, 2021

    It came out really delicious. Myself and my kids really enjoyed it.
    Thank you!

    Reply

    • Natasha's Kitchen
      June 3, 2021

      You’re very welcome, Yuriy. I’m glad you and your family loved it!

      Reply

  • Jeffrey Minnich
    May 16, 2021

    Ohh my how delicious I used leg quarters.

    Reply

    • Natasha's Kitchen
      May 16, 2021

      Glad you loved this recipe, Jeffrey!

      Reply

    • Christine
      June 21, 2021

      I have leg quarters I want to use also. Did you make any adjustments?

      Reply

  • Alba
    May 14, 2021

    This recipe is AMAZING! The chicken came out so tender and delicious.

    Reply

    • Natashas Kitchen
      May 14, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us, Alba!

      Reply

  • Julie
    April 28, 2021

    Hi. I love your recipes!! Question. Can I use a 11×17 glass baking pan instead of baking sheet? Also, I had 20 drumsticks instead of the called 14, so I doubled the marinade. Is this alright?

    Reply

    • Natashas Kitchen
      April 29, 2021

      Hi Julie, I haven’t tried this in a glass pan; we found it works best on a flat baking sheet not to trap moisture. I would also make sure not to overcrowd the pan.

      Reply

  • Bassima Salem
    April 21, 2021

    Will it be fine if it wasn’t in the marinade for 6 hours? because my chicken is defrosting right now and we have 6 hours left before dinner
    -Bassima

    Reply

    • Natasha's Kitchen
      April 21, 2021

      Hi Bassima, I imagine that would be okay. Please share with us how it goes!

      Reply

  • Stephanie
    April 18, 2021

    If I use Olive Oil, should I decrease the temp & have a little bit longer cooking time? I don’t have light oil! Or maybe do you suggest Vegetable Oil instead?

    Reply

    • Natasha's Kitchen
      April 19, 2021

      I wouldn’t recommend using extra virgin oil. Vegetable oil should work too.

      Reply

      • JAMES L THOMAS
        April 20, 2021

        II only have extra virgin and have my chicken marinating now so I guess I will lower the temp to 350 and bake 15 minutes longer . The Marinade tastes delicious

        Reply

        • Heidi
          June 8, 2021

          So did I, so thank you for posting that you adjusted the temp and time a little. Because my chicken is currently marinating in the EVOO

          Reply

  • Rita
    April 17, 2021

    Can extra be frozen?

    Reply

    • Natashas Kitchen
      April 17, 2021

      Hi Rita, I haven’t tried freezing this recipe. We’ve always enjoyed it fresh. If you happen to test that out, though, I would love to know how you like it.

      Reply

  • Farrel
    April 15, 2021

    Another great recipe! I made this last night for a dinner and we both loved the flavor. YUM!!

    Reply

    • Natasha's Kitchen
      April 15, 2021

      That’s awesome! Thank you for your wonderful review, Farrel.

      Reply

  • asmaa
    April 14, 2021

    Can i use just a normal non stick pan in the oven?

    Reply

    • Natashas Kitchen
      April 14, 2021

      Hi Asmaa, if it’s oven safe that may work

      Reply

  • Lisa
    April 10, 2021

    Sounds amazing, do the taste as good cold please?

    I’m am doing a cold buffet and I’m looking for a different marinade from my usual go to ones

    Thanks

    Reply

    • Natashas Kitchen
      April 10, 2021

      Hi Lisa, we love them fresh and warm, but they do reheat well. I haven’t tried serving these cold.

      Reply

  • Monica
    April 9, 2021

    Hi Natasha,
    This chicken was SO delicious! I made these chicken legs for my birthday with the cucumber avocado tomato salad (one of your pairing suggestions) and the combination was perfection! The milder flavors of the salad really balanced the mustard in the marinade. My whole family loved it. Such a satisfying meal 🙂
    Thank you for helping me to appreciate mustard, and discover new ingredients, like English cucumber. My entire life, I thought that I hated mustard, but after having this chicken and your garlic and herb shrimp, I now have to say that I love Dijon mustard.

    Reply

    • Natashas Kitchen
      April 9, 2021

      You’re welcome, Monica! I’m so glad you like that combination!

      Reply

  • Jodi
    April 7, 2021

    I made these drumsticks for our men’s fellowship dinner at church a few weeks ago and they LOVED them. Planning on making them ( and your lemon bars!) for our new comers lunch on Sunday after service.
    Thanks for the excellent recipes!

    Reply

    • Natasha's Kitchen
      April 7, 2021

      Sounds like a great plan. Thank you for sharing that with us and I hope you and your friends will love every recipe that you will try!

      Reply

  • Betsy
    April 5, 2021

    I just made this tonight and my boyfriend can’t stop raving about it! So good, definitely a “make again”!

    Reply

    • Natasha's Kitchen
      April 5, 2021

      I’m happy to hear that, Betsy! Thank you for sharing your good feedback with us.

      Reply

  • Lois Stevens
    April 3, 2021

    How to use this for thighs instead of drumsticks? Same temp and timing? Longer marinade? I don’t have light olive oil. Can I substitute vegetable oil such as canola or safflower? Is that going to diminish the flavor?

    Reply

    • Natasha
      April 3, 2021

      Hi Lois, that would work well with chicken thighs. If you use bone-in-skin-on thighs, you can keep the baking temperature the same. It may be shortened for boneless thighs. I hope you love the recipe!

      Reply

  • Anita Kumar
    April 3, 2021

    You have the best recipes!!!

    Reply

    • Natashas Kitchen
      April 3, 2021

      You’re so nice! Thank you!

      Reply

  • Gigi
    March 31, 2021

    Just made this, and it’s so flavorful, easy and cost effective! Love your recipes and this will definitely be added to one of our favorites! I followed the recipe pretty closely, except I used cilantro instead of parsley because it’s what I had.

    Reply

    • Natasha's Kitchen
      March 31, 2021

      Love it! Thank you for your wonderful review and comments, Gigi. I appreciate it!

      Reply

  • Melissa V
    March 25, 2021

    This is soooo delicious!! The best drumstick marinade ever! I’ve done other marinada but this one kept the drumsticks juicy and tender and so flavorful! Thank you! Wish i could include a picture to show you!

    Reply

    • Natasha's Kitchen
      March 25, 2021

      Wow, thanks for your wonderful feedback, Melissa. That’s so nice to know, feel free to share some photos of your creation on our Facebook page comments or our Facebook group.

      Reply

  • Joanne
    March 7, 2021

    I tried this marinade recipe for grilled chicken breasts and was delicious. I marinated the breasts, then grilled them while brushing with marinade. Perfect light meal with a lovely salad.

    My husband who is not fond of dijon mustard really liked this very much and he said it was a keeper.
    Love your recipes Natasha! Thanks

    Reply

    • Natasha's Kitchen
      March 7, 2021

      Hello Joanne, that is awesome! Thank you for your wonderful review, we appreciate it.

      Reply

  • Sally K
    March 5, 2021

    Was so delicious . I didn’t use lemon juice but was still too good .

    Reply

    • Natashas Kitchen
      March 5, 2021

      Thank you so much for sharing that with me.

      Reply

  • Gloria R
    February 28, 2021

    Can you freeze the chicken in this marinate for meal prepping?

    Reply

    • Natasha's Kitchen
      February 28, 2021

      Hi Gloria, I saw that someone else shared this in the comments section “I made these, today. Marinated them overnight. I used thighs. Trying to clear out freezer. Lol. Delicious! That marinade could be used on anything!” I hope that helps.

      Reply

  • Lori O
    February 25, 2021

    DELICIOUS baked thighs! I THOUGHT I had lemons, but had to sub last minute with Lime Juice and it was still sooooo yummy. Will try lemons next time but I am sure I will not be disappointed. Thank you!

    Reply

    • Natashas Kitchen
      February 25, 2021

      Thank you for that wonderful review, Lori! I’m so happy you enjoyed this recipe!

      Reply

  • Annick
    February 25, 2021

    Hi Natasha, this marinade is just delicious! Thank you so very much.
    Could you please advise if the temperature of the oven is for a normal oven setting or for fan force setting.
    Thank you.

    Reply

    • Natashas Kitchen
      February 25, 2021

      Hi Annick, we used the normal bake setting for a regular oven.

      Reply

  • Patricia
    February 24, 2021

    New go to recipe for chicken legs. Loved the flavor and the chicken was so tender. It was delicious!

    Reply

    • Natasha's Kitchen
      February 24, 2021

      I’m glad you loved it! Thanks for your wonderful review, Patricia.

      Reply

      • Mehreen
        June 17, 2021

        Hi Natasha!

        Would it be ok if we use skinless legs instead?

        Reply

        • Natashas Kitchen
          June 18, 2021

          Hi Mehreen, you could, but the bake time would be less. Chicken tends to dry out much quicker without skin, and I worry the outcome will not be the same.

          Reply

  • Jackie
    February 23, 2021

    I wonder it 1 Tablespoon is too much salt?
    Anyway I used boneless skinless chicken thighs and I also put a cut up potato in the bag to marinate! Yum
    I even shared the recipe with members of my family!

    Reply

    • Natasha's Kitchen
      February 23, 2021

      Hi Jackie, that’s the exact measurement of salt that we used in this recipe, as long as you have the same chicken weight and use the same ingredients, it’s just right. Please share with us how it goes.

      Reply

  • Malcolm
    February 22, 2021

    I made these, today. Marinated them overnight. I used thighs. Trying to clear out freezer. Lol.
    Delicious! That marinade could be used on anything!

    Reply

    • Natashas Kitchen
      February 22, 2021

      Thank you so much for sharing that with me, Malcolm! I’m glad you enjoyed that!

      Reply

  • Dibb Machuca
    February 22, 2021

    If i use Chicken Breast (Boneless, skinless) for this recipe (Baked Chicken Legs with Best Marinade) in lieu of the chicken legs, will i have to turn the breast over one time halfway through the baking process (at 12 to 13 minutes)?

    Reply

    • Natashas Kitchen
      February 22, 2021

      Hi Dibb, you could but the bake time would be less. Chicken breasts tend to dry out much quicker which is why I prefer to cook chicken breast on the stove top or grill so I can test for doneness as I cook them.

      Reply

  • Amy
    February 21, 2021

    Natasha…Dijon mustard is my enemy! I have such a hard time figuring out a substitute for it in some recipes. Any ideas? I would love to try these since I love everything else I have made of yours. BIG FAN!!!

    Reply

    • Natasha's Kitchen
      February 22, 2021

      Hi Amy, regular mustard would still work but it will have a different flavor profile (and stronger flavor), so add it to taste. I don’t know of any other substitute aside from that.

      Reply

      • Amy
        February 22, 2021

        Thank you….it’s hard to figure out a sub and Dijon is in so many things but it makes me violently ill😳

        Reply

  • joanne thistle
    February 21, 2021

    These look delicious, will certainly be trying these out. Can you tell me why extra virgin olive oil shouldn’t be used?

    Reply

    • Natasha's Kitchen
      February 21, 2021

      Hi Joanne, extra virgin has a lower smoke point, so we don’t use it with high heat cooking. Extra LIGHT olive oil is very mild (pretty much flavorless) and can tolerate heat much better without getting smoky. I hope that helps.

      Reply

  • Gee
    February 21, 2021

    This looks delicious and on my menu for dinner. I’m curious what you served with this recipe? I’m thinking baked potato.

    Reply

    • Natasha's Kitchen
      February 21, 2021

      Hi Gee, there are a lot of options, you can serve this with baked potato, mashed potato, rice, vegetables and so much more. It just depends on what you like on that day.

      Reply

  • Sammy
    February 21, 2021

    Can I apply same for wings? 400F for 25min?

    Reply

    • Natasha's Kitchen
      February 21, 2021

      Hi Sammy, I would keep the cooking time the same but watch it closely. The skins on the chicken wings should get nice and crispy. I think it would still be great

      Reply

      • Betsy
        February 25, 2021

        This looks SO yummy. Can’t wait to try it, however I’ll be using chicken thighs. Thanks for posting.

        Reply

        • Natasha's Kitchen
          February 25, 2021

          That should be okay too, Betsy. Please share with us how it goes!

          Reply

  • Leo Pena
    February 20, 2021

    Will do the chicken legs… sounds pretty pretty pretty delicious.

    Reply

    • Natasha's Kitchen
      February 21, 2021

      Sounds good, I hope you love it!

      Reply

  • Polina
    February 20, 2021

    Can this marinade be used with fish? For example, salmon? Thank you!

    Reply

    • Natasha's Kitchen
      February 21, 2021

      Hi Polina, I haven’t tried that yet to advise. Feel free to experiment and let us know how it goes!

      Reply

    • Patricia
      February 26, 2021

      You don’t want to marinate fish for hours with lemon juice in the marinade. Lemon will begin the cooking process with fish.

      Reply

  • Deborah
    February 20, 2021

    Hello Natasha,

    Cannot wait to make these. They look so delicious! Am going to use thighs or quarters for this. Thank you for sharing.

    Reply

    • Natashas Kitchen
      February 20, 2021

      I can’t wait for you to try it! I hope you love this recipe, Deborah!

      Reply

  • Phyllis Bergst
    February 20, 2021

    Can these be cooked in an air fryer?

    Reply

    • Natashas Kitchen
      February 20, 2021

      Hi Phyllis, I have not tested this in an Air Fryer to advise. One of our readers mentioned trying it but didn’t say how long they left it in for. If you experiment, I would love to know how you like this recipe using an Air Fryer.

      Reply

  • Evangeline Dungca
    February 20, 2021

    I will try this recipe it looks yummy

    Reply

    • Natashas Kitchen
      February 20, 2021

      I hope you love this recipe!

      Reply

  • Beverly Belsky
    February 20, 2021

    How do you bake skin side when all sides have skin

    Reply

    • Natasha
      February 21, 2021

      Hi Beverly, there is usually one side where the chicken skin covers more of the drum.

      Reply

      • Dan
        February 23, 2021

        Looks fabulous!
        The nutrition facts says per serving .. means all the 14 drums?

        Reply

        • Natasha's Kitchen
          February 23, 2021

          Hi Dan, the serving size reflects the amount that people typically eat or drink so it’s not 14 drums but approximately 1-2.

          Reply

  • Lara
    February 20, 2021

    I love all your recipes, very tasty and delicious 💗

    Reply

    • Natashas Kitchen
      February 20, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Glenn
    February 20, 2021

    Natasha, love your blog. But, your advertisements chop off many parts of the recipe. 🤦‍♂️

    Reply

    • Natashas Kitchen
      February 20, 2021

      Hi Glenn, thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site, so we cannot remove those at this time. We find that most people would rather see the ads than pay to see the recipes. I appreciate your feedback, and I hope you love every recipe you try.

      Reply

  • Reba Runion
    February 20, 2021

    I absolutely love your recipes and the way you tell it. Keep up the great work!

    Reply

    • Natashas Kitchen
      February 20, 2021

      Thank you for that wonderful compliment, Reba!

      Reply

  • Anissa
    February 19, 2021

    Can I use canola oil?

    Reply

    • Natashas Kitchen
      February 19, 2021

      Hi Anissa, that should work.

      Reply

  • Kimberly
    February 19, 2021

    Those look positively delicious! On the menu for this weekend!!

    Reply

    • Natashas Kitchen
      February 19, 2021

      I hope you love this recipe, Kimberly!

      Reply

  • Katie
    February 19, 2021

    Sounds so good! Can’t wait to try this one.

    Reply

    • Natashas Kitchen
      February 19, 2021

      I hope you love it, Katie!

      Reply

  • Erin
    February 19, 2021

    I’m amazed at how easy these were! I can’t wait to make them again. And loved the flavor! Thanks for the great recipe.

    Reply

    • Natashas Kitchen
      February 19, 2021

      You’re welcome, Erin! I’m so happy you enjoyed that.

      Reply

  • Mark
    February 17, 2021

    Can chicken thighs be used? If so what adjustments do you recommend?

    Reply

    • Natashas Kitchen
      February 17, 2021

      Hi Mark, I think that would work well with chicken thighs. If you use bone-in-skin-on thighs, you can keep the baking temperature the same. It may be shortened for boneless thighs. I hope you love the recipe!

      Reply

  • Linda Kohl
    February 1, 2021

    I love this recipe and so does my family! I was curious about the silpat liner and saw that is was made of fiberglass and silicone?How safe is this?

    Reply

    • Natashas Kitchen
      February 1, 2021

      Hi Linda, it’s made specifically for baking. You can find more info about it in our Amazon Shop Bakeware Section.

      Reply

  • Andrew Oestreich
    February 1, 2021

    Best oven chicken leg recipe. Made this for the 2 of us and it was well received. Tender and tasty.

    It did get a little smoky in the house but it was worth it. Making it again soon.

    Cost conscious meal. Had it with a nice chopped salad and some white wine.

    Reply

    • Natashas Kitchen
      February 1, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us, Andrew!

      Reply

  • LS
    January 31, 2021

    yummy chicken! I will be making this again!

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Perfect! Glad you enjoyed this recipe.

      Reply

  • Carina
    January 23, 2021

    Hello! I’m new to your blog. My chicken is marinating and DAMN it smells good. I’m sure it will turn out excellent. Thanks for the recipe xoxo

    Reply

    • Natashas Kitchen
      January 23, 2021

      I hope you love this recipe, Carina!

      Reply

  • Sissy
    January 22, 2021

    I fixed this recipe and had a bad time with my smoke detectors going off due to the smoke. Did anyone else have the problem with the smoke this recipe creates? I love the the chicken once it was finished.

    Reply

    • Natashas Kitchen
      January 23, 2021

      Hi Sissy, it may be the oil you’re using. Extra virgin has a lower smoke point, so we don’t use it with high heat cooking. Extra LIGHT olive oil is very mild (pretty much flavorless) and can tolerate heat much better without getting smoky. I hope that helps.

      Reply

      • Sissy Widman
        January 30, 2021

        I did purchase the very mild oil.

        Reply

        • Brenda
          February 20, 2021

          I used vegetable oil and didn’t have a problem with smoke. By the way the chicken was a big hit with my family

          Reply

  • Nadia
    January 17, 2021

    Thank you Natasha for a delicious recipe.

    Keep up the good work.

    Reply

  • Kisha
    December 22, 2020

    Absolutely amazing! Your recipes have not failed me yet!

    Reply

    • Natasha's Kitchen
      December 22, 2020

      Thank you so much, Kisha. I appreciate it!

      Reply

  • Kate
    December 21, 2020

    Hey Natasha, I’m having a hard time finding your moms chicken leg recipe. I could almost swear it was there a few days ago

    Reply

    • Natasha's Kitchen
      December 21, 2020

      Hello Kate, I think you are referring to this recipe.

      Reply

      • Tricia
        February 9, 2021

        Natasha, I have made so many of your recipes and have yet to be disappointed! I was going to make your mom’s chicken legs until I came across this recipe. Now I can’t decide! Could I add some of these ingredients to HER marinade?

        Reply

        • Natashas Kitchen
          February 9, 2021

          Hi Tricia, I haven’t tried mixing the two, but I imagine it may work. If you experiment, I would love to know how you like that.

          Reply

          • Tricia Celenza
            March 16, 2021

            I did make this recipe recently and it was fabulous! I just received the the sauce ingredient for your moms recipe from Amazon and will be trying that next. Yum!

          • Natasha's Kitchen
            March 16, 2021

            Sounds great! I hope you’ll love every recipe that you will try. Thank you for your great review. Tricia!

  • Desiann Dalton
    December 14, 2020

    this is a really tasty recipe but I had to cut down on the salt for health reasons. Still tasted yum! Cheers!

    Reply

    • Natashas Kitchen
      December 14, 2020

      I’m so glad you enjoyed it!

      Reply

  • irina
    December 11, 2020

    Can you use honey dijon mustard for this recipe?

    Reply

    • Natashas Kitchen
      December 11, 2020

      Hi Irina, I haven’t tied that as a substitution here to advise. If you happen to experiment I would love to know how you like that!

      Reply

  • Phyllis Bergst
    November 11, 2020

    Can these be cooked in an air fryer? I love your chicken wings. Of course cannot do 16 at once.

    Reply

    • Natashas Kitchen
      November 11, 2020

      Hi Phyllis, I have not tested this in an Air Fryer to advise. One of our readers mentioned trying it but didn’t say how long they left it in for. If you experiment, I would love to know how you like this recipe using an Air Fryer!

      Reply

  • Melissa
    October 23, 2020

    My kids love this recipe,they even come in kitchen and help. Would not change anything, perfect as it is.But it’s a staple in my house.

    Reply

    • Natashas Kitchen
      October 24, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Mary Humphries
    October 15, 2020

    Hi Natasha
    I made the chicken drumsticks with garlic lemon Dijon and parsley on the BBQ. It was so fantastic, a complete taste sensation with very moist chicken too. Many thanks, Mary

    Reply

    • Natasha's Kitchen
      October 15, 2020

      You are most welcome, Mary. Thanks for your awesome comments and feedback! I am so glad you loved this recipe.

      Reply

  • Baltisraul
    September 10, 2020

    3rd time making this tonight. This time I added a little more mustard and garlic to the marinade Doing 20 pieces. 10 in the oven and 10 on the grill. 50 min for each method so no timing issues.

    Reply

    • Natashas Kitchen
      September 10, 2020

      Thank you so much for sharing this with us! I’m happy you enjoyed this recipe!

      Reply

  • Lyuda
    September 9, 2020

    The marinade is awesome but the baking time is too long, mind came out too dry, next time I’ll try on the grill.

    Reply

    • Natasha
      September 10, 2020

      Hi Lyuba, make sure not to bake on convection and also, it’s best to leave the skins on or it would need less baking time. I do like a crisper/ dryer exterior on chicken legs, but they can be taken out of the oven earlier as soon as they have cooked through.

      Reply

  • Terri
    September 9, 2020

    Hello Natasha, I have adjusted this recipe to 2 servings using chicken breasts. Can I pan fry them? Thank you! Terri

    Reply

    • Natasha
      September 9, 2020

      Hi Terri, the garlic and parsley might burn if you pan fry them. I haven’t tried it myself.

      Reply

  • Sarah
    July 23, 2020

    I just put these in the oven and they already smell amazing! I can’t wait for dinner tonight! I’m serving them with rice and roasted brussels sprouts and mushrooms!

    Reply

    • Natashas Kitchen
      July 23, 2020

      I bet your home smells so good right now! I hope you love this recipe!

      Reply

  • Kerry Baidin
    June 29, 2020

    Your recipes are super! But I have a friend that cannot consume any oil. How to fix a sweet tender chicken without oil or butter? That is what I need to know. Thank you!

    Reply

    • Natasha
      June 29, 2020

      Hi Kerry, I haven’t tried making this without any oil or butter. You might consider ghee (clarified butter) if dairy is a concern. If anyone else has tested these without any fat, please let us know.

      Reply

    • Mita
      February 1, 2021

      Check out allergy awesomeness. Her son has a lot of food allergies and I believe she has a good chicken recipe that can be baked which does not require oil or butter. For my son we used his safe milk plus lemon to make a “buttermilk” and coated with break crumbs or similar. Then we fried but she has a bake version.

      Reply

  • Maureen
    June 11, 2020

    Hi Natasha, I cant tell you how much I lovexwatching you cook and just love yr recipes.

    Question though you used to post on fb the videos of dishes you made and now there is a link that we hv to go to and most times there is no video could you pls tell me where I can find yr videos.

    Regards
    Maureen

    Reply

  • Diane Chadwell
    June 10, 2020

    I love this marinade and recipe, but I’m concerned about the use of remaining marinade on cooked chicken. It doesn’t sound safe to use the same marinade used on raw chicken on cooked chicken. For that reason, I didn’t use it a second time. Please clarify.

    Reply

    • Diane Chadwell
      June 10, 2020

      Natasha, I read your instructions wrong. Please ignore my comment. Sorry!

      Reply

      • Natashas Kitchen
        June 11, 2020

        I’m glad you found that answer Diane!

        Reply

  • Toni Gibson
    June 10, 2020

    Hi Natasha, can you sub Dijon for another mustard ?

    Reply

    • Natasha's Kitchen
      June 10, 2020

      Hi Toni, regular mustard would still work but it will have a different flavor profile (and stronger flavor), so add it to taste.

      Reply

  • Dara
    June 5, 2020

    Just wanted to clarify the salt ?
    Is it 1 Tbsp? As written. Or 1 tsp?
    It seemed like a lot, but I’m no chef 🙂 just wanted to double check before I made them.
    Thanks, love all your recipes
    God Bless

    Reply

    • Natasha
      June 5, 2020

      Hi Dara, for 4 lbs of chicken legs, 1 Tbsp is a reasonable amount. It is quite a bit of chicken.

      Reply

  • Linda Davies
    June 4, 2020

    Made this for dinner tonight but didn’t have time to marinate it for the six hours but did it for two hours. It was still good, will definitely try it again when I can marinade it longer. Delicious.

    Reply

    • Natasha's Kitchen
      June 5, 2020

      Sounds great, Linda! Yes it will be very tasty if you marinate it longer.

      Reply

  • Maryann Shields
    May 21, 2020

    I love these drumsticks. I have made them a few times. I was wondering if you could grill them. Thank you!!

    Reply

    • Natashas Kitchen
      May 21, 2020

      Hi Maryann, I haven’t tried grilling them but I bet that would taste amazing! If you try it out, let me know how it goes

      Reply

      • Maryann Shields
        May 31, 2020

        I finally got a chance to grill the drumsticks and they turned out soo good! I actually like them a little better on the grill. Thank you for this great recipe!!

        Reply

        • Natasha's Kitchen
          June 1, 2020

          Perfect! So glad that you liked it!

          Reply

  • Carolyne
    May 18, 2020

    The best marinade ever! My 2.5yrs old toddler loves them! So tasty and juicy. What do you serve them with?

    Reply

    • Natashas Kitchen
      May 18, 2020

      Hi Carolyn, there are so good with mashed potatoes, rice or to make it a light meal it goes really well with a salad.

      Reply

  • Patricia
    May 12, 2020

    My family loved this recipe! Thanks Natasha for sharing your knowledge and skills 🙂

    Reply

    • Natasha's Kitchen
      May 12, 2020

      You are so welcome. I hope you and your family love every recipe that you will try!

      Reply

  • Angela Kennedy
    April 27, 2020

    I made this for dinner, only using chicken thighs and it was fantastic! I even cooked them skin side down first and there was no burning like I had with other marinades in the oven. I will definitely make this again and use the trick of cooking them skin side down first! Thanks for the two-fer.

    Reply

    • Natashas Kitchen
      April 27, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • marcela kowalik
    April 21, 2020

    hi natasha,

    i tried this recipe yesterday and it was really good. my husband loved it!
    thank you! im your fan

    marcela

    Reply

    • Natashas Kitchen
      April 21, 2020

      That’s just awesome! I’m so glad you enjoyed that.

      Reply

  • Shehirnaz Hafeez
    April 19, 2020

    Thank you for sharing this recipe. I’ve marinated it but didn’t look carefully at the measurements.
    Added a pinch of paprika to it too.
    I while lemon 🤦‍♀️3-4 cloves of garlic. Made slits in the legs to absorb the flavour.
    Let’s see how it turns out.

    Reply

    • Natasha's Kitchen
      April 19, 2020

      I hope you love it! Please share with us how it goes.

      Reply

  • Adrian Brancus
    March 30, 2020

    Dear Natasha,

    Indeed, this marinade is to die for. I’ve been using it in the past few months on chicken drumsticks/wings or with salmon, just like in your recipes.

    I was wondering if I could use this marinade for duck legs as well. Would it work, perhaps with an increased cooking time and lower temperature?

    Thanks,
    Adrian

    Reply

    • Natasha's Kitchen
      March 30, 2020

      Hello Adrian, I haven’t tried this recipe with duck yet but I imagine that should work. Please share with us how it goes if you do an experiment!

      Reply

  • Brittany
    March 27, 2020

    Needed a new way to make the kid’s drumsticks – they raved! 3, 5, and 7 years old and they gobbled it up.

    Reply

    • Natashas Kitchen
      March 27, 2020

      Hi Brittany! I’m so glad you enjoyed this recipe! That is the best when kids love what we moms make. That’s so great!

      Reply

  • Silvia
    March 24, 2020

    So delicious!!!
    I just marinated the chicken legs for an hour, then put them on the grill. They came out amazing!!! Even our sons friend loved them. Definitely keeping this recipe in my rotation. Thank you Natasha.

    Reply

    • Natasha's Kitchen
      March 24, 2020

      I’m glad that you and your family loved this recipe! Thank you for your great review.

      Reply

  • Sully
    March 20, 2020

    Can you use dry parsley if you don’t have any fresh on hand.

    Reply

    • Natashas Kitchen
      March 20, 2020

      Hi Sully, we prefer the fresh but you sure can! I hope you love this recipe.

      Reply

  • L davis
    March 11, 2020

    I made this per receipt except I added 1/2 cup honey and cooked in the air fryer. They were so delicious and crispy brown.

    Reply

    • Natashas Kitchen
      March 11, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

    • Rania
      March 11, 2020

      How long did you cook them in the air fryer?

      Reply

    • Rania Skon
      March 11, 2020

      How long did you air fry for?

      Reply

      • L Davis
        March 12, 2020

        I air fried at 400 for a out 25 minutes. I turned them midway and switched the trays because the top tray seems to cook quicker. I checked with thermometer to make sur they were done. They came out very crispy.

        Reply

        • Natashas Kitchen
          March 12, 2020

          That’s so great! Thank you for sharing that with us!

          Reply

  • Steph
    February 24, 2020

    Hi! I’ve got The chicken marinating, I’m looking forward to it. It seems really super salty, and the recipe did call for a tbsp salt! Was that a miss type or does the salt go away in the cooking process? Thanks!

    Reply

    • Natashas Kitchen
      February 24, 2020

      Hi Steph, for 4 lbs of chicken that is just right. We did not find it too salty. I hope you enjoy this recipe.

      Reply

    • Chris
      February 24, 2020

      It’s just in the marinade, most of which gets drained off before cooking. I find it perfectly seasoned exactly as written.

      Reply

  • Rania
    February 23, 2020

    My daughter’s favorite chicken recipe. I just got a Ninja Foodi. Do you think I could air fry these or pressure cook with air crisp to brown?

    Reply

    • Natashas Kitchen
      February 24, 2020

      Hi Rania, I haven’t tried either to advise. If you experiment I would love to know how you like that.

      Reply

  • Baltisraul
    February 19, 2020

    Great marinade, for sure. This might be a silly question but what is the difference between drumsticks and chicken legs? I always thought they meant the same part of the chicken but just by another name?

    Reply

    • Natasha's Kitchen
      February 19, 2020

      Thanks for your great feedback! A chicken leg has two parts to it, the drumstick and the thigh. The drumstick is the calf part of the leg, while the thigh is the top part of the leg.

      Reply

      • Baltisraul
        February 19, 2020

        Chicken legs aka leg quarters? “Mom used to say “one mans sh_t is another mans ice cream” hahahha

        Reply

  • Alisha
    February 18, 2020

    I don’t think I’ve rated this one yet, but it’s been in regular rotation in my household for quite some time! The best marinade ever! My toddler absolutely loves it and big kids go for seconds and thirds.

    Reply

    • Natashas Kitchen
      February 18, 2020

      Aww, that’s the best! I love it when kids eat what we moms make. That’s so great!

      Reply

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